Free recipe
Mushroom Tagliatelle
Built around tagliatelle and mixed mushrooms -- the method starts by cooking the tagliatelle in salted boiling water until al dente.
This Italian mushroom tagliatelle builds its flavor from tagliatelle, mixed mushrooms and garlic, and comes together in about 20 minutes with medium-level technique. The method starts by cooking the tagliatelle in salted boiling water until al dente.
Ready in 20 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around tagliatelle, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 12 oz (340 g) tagliatelle
- 1 lb (450 g) mixed mushrooms, sliced
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- Salt, black pepper, and parsley to finish
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Cook the tagliatelle in salted boiling water until al dente; reserve 1 cup pasta water and drain.
Heat the olive oil and 1 tablespoon butter in a large frying pan over medium-high heat.
Add the mushrooms in an even layer and cook without stirring for 3-4 minutes so they brown, then stir and cook another 4-5 minutes until golden and their liquid has evaporated. Crowding steams them, so use a big pan.
Lower to medium, add the shallot, garlic, and thyme, and cook 2 minutes until soft and fragrant.
Pour in the cream and simmer gently 2 minutes, then stir in the Parmesan and remaining butter.
Season with salt and pepper. Add the drained pasta and a splash of pasta water and toss until coated.
Serve with parsley and extra Parmesan.
Cook the tagliatelle in salted boiling water until al dente; reserve 1 cup pasta water and drain.
